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Meatballs with gravy

Quantity: 6 balls

Complexity: easy

Working time: 50 min

Total preparation: 60 min


for the meatballs:

  • 1 pound ground beef

  • 1 large onion or 2 small ones

  • 3-4 cloves of garlic

  • 1 egg

  • 50 g breadcrumbs

  • 0.5 tsp nutmeg

  • 1 tsp pepper

  • 2 tsp salt (or to taste)

  • some oil/butter for frying

Optional: 2 tsp thyme, 1 tsp cayenne pepper

Meatball gravy:

  • 1 large or 2 small onions

  • 1 tbsp flour

  • 1 stock cube
    or a dash of stock

  • pepper to taste

  • 1.5 tea glasses of water

    Mis en place

    Finely chop the onion.

    Press garlic.


    Mix the onion with minced meat, egg, crushed garlic, breadcrumbs, nutmeg, pepper, salt and thyme and cayenne pepper in a bowl.

    Roll six to eight balls of it.

    Heat a frying pan with oil/butter.

    Fry the minced meat balls on medium heat.

    Turn regularly so that they brown nicely, this takes time.

    If you turn the heat up (too) high, your meatballs may burst/burn.

    (Suggestion: do something else in the kitchen, for example peeling potatoes or cleaning vegetables)

    When the meatballs are sufficiently browned, you can remove them from the pan and start making the gravy.

    Meatball gravy:

    Chop the onion

    Remove the meatballs.

    Fry the chopped onions in the remaining shortening until light brown (low heat).

    After about seven minutes, add 1 tbsp flour and fry.

    After a minute or more add water, pepper and stock.

    Let it cook for a while.

    Place meatballs in the gravy and cook for another 10 minutes.


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